Grilled Flank Steak with Caprese Salad – A Perfect Fusion of Bold and Fresh Flavors

Serving: Pair with crusty bread or roasted vegetables for a complete meal.
Storage: Store leftover steak in an airtight container in the refrigerator for up to 3 days. Caprese salad is best enjoyed fresh but can be stored for 1-2 days in the fridge.
Reheating: Warm steak slices in a skillet over low heat, being careful not to overcook.
Variants
Add a Twist: Use burrata instead of mozzarella for a creamier Caprese salad.
Zesty Marinade: Add fresh lemon juice or Dijon mustard to the steak marinade for extra tanginess.
Vegetable Boost: Add grilled zucchini or eggplant slices to the Caprese salad for more depth.
Herb Enhancement: Sprinkle the steak with fresh parsley or thyme after grilling for added freshness.
FAQ
Q: Can I cook the steak in a skillet instead of grilling?
A: Absolutely! Use a cast-iron skillet or grill pan over medium-high heat. Sear the steak for 4-5 minutes per side until desired doneness is reached.

Q: Can I use a different cut of meat?
A: Yes! Skirt steak or hanger steak are excellent substitutes for flank steak in this recipe.

Q: How do I make the balsamic glaze at home?
A: Simmer 1/2 cup of balsamic vinegar with 1 tablespoon of honey or brown sugar over medium heat until thickened.

Q: Is this dish good for meal prep?
A: Definitely! Grill the steak and prepare the salad components ahead of time, keeping them separate until ready to serve.

This Grilled Flank Steak with Caprese Salad is a winning combination of hearty and fresh, making it a go-to recipe for entertaining or treating yourself to a flavorful feast. Enjoy every bite of this summer-inspired delight!